Daikon Radish — Growing reference
| Scientific name | Raphanus sativus var. longipinnatus |
|---|---|
| Seed germination (days) | 4–7 |
| Soil temperature for germination (°C) | 7.2–21.1 |
| First harvest or flowering (days) | 45–70 |
| Measured from | Seed |
| Plant spacing (cm) | 15.2–22.9 |
| Mature height (cm) | 30.5–61 |
| Mature spread (cm) | 15.2–22.9 |
| USDA hardiness zones | 2–11 |
| Light | Full sun |
| Water | Moderate |
| Sowing method | Direct sow |
Growing directions
Direct-sow seeds 1/2 inch deep and thin to 6 inches apart in deep, loose, stone-free, moderately fertile, well-drained soil in full sun; daikon is a large, long-rooted Japanese radish that develops roots 12–18 inches long and 2–4 inches wide with mild, crisp, slightly peppery white flesh that is essential in Japanese, Korean, and Southeast Asian cuisines for pickling (takuan), salads (daikon salad), braising (oden), and grated as a fresh condiment (oroshi daikon) for tempura and sashimi. Fall planting (8–10 weeks before first frost) avoids the premature bolting that ruins spring-planted crops. In cover-cropping applications, 'tillage radish' varieties (deep-rooting daikon types) are grown as cover crops to break up compacted soil and capture nitrogen; the large roots freeze and decompose over winter, creating channels for water infiltration. Harvest when roots reach full size but before they become pithy.
Source and local conditions
Typical planning ranges from OpenPlantDB (CC0). Cultivar, climate, season and growing method can change these values. Confirm the seed label and local guidance before planting.
Source & verification
OpenPlantDB · CC0